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The recipe recommends chicken tenders for their quick and even cooking. If using other cuts like thighs or breasts, flattening thicker pieces between parchment paper ensures they cook fully within the time frame. Coating the chicken in flour acts as a thickening agent for the sauce and enhances browning.
Building Flavors
The cooking process begins with garlic-infused butter and olive oil, which serve as aromatic foundations. After briefly sautéing the garlic, the chicken tenders are browned for just a minute per side—enough to develop color but not overcook.